Pumpkin Cream Cheese Whoopie Pies

The work week may be wrapping up, but I’m not quite done with my theme of all things cream-filled. Earlier this week, I posted a recipe for Mini Chocolate Whoopie Pies and the response was fantastic, not only from readers but also from my friends and coworkers who are the happy recipients of my creations. The response was so good, in fact, that I was asked to make more flavors of whoopies to share.

That being said, I present to you: Pumpkin Cream Cheese Whoopie Pies!

I’m a believer in year-round pumpkin desserts (*ahem* Mini Pumpkin Cheesecakes) but my final decision to make this whoopie combo came after waking up to the coldest, wettest, fall-feeling day we’ve had all summer. If it looks like Fall, feels like Fall, shouldn’t it also taste like Fall?

Unlike the chocolate whoopie pie cake which is a little denser, these pumpkin cakes are springy and lightweight. Filled with either cream cheese or plain marshmallow cream (follow the same marshmallow filling recipe below, but don’t add cream cheese), people will fall in love with these heavenly little whoopie pies.

Combine the rest of the ingredients and beat on medium-high until well mixed.

Add in softened cream cheese and beat on low until well mixed.

Assembly

Once cakes have fully cooled, use a serrated knife to cut the whoopie pies in half. If you baked the cakes in tins, you should cut along the ridge from the top of the tin. If you baked without tins, cut through the middle or leaving a little more cake on the bottom than top.

Scoop ~1 tbsp of marshmallow cream onto the bottom half of the cake and press the top down enough so that the cream spreads to the edges, but doesn’t squeeze out.